Hey guys! I have a really unique recipe for you todayđ These arenât quite crackers because they still have a bit of a chewy texture, so Iâm calling them thins, because they are thin! Theyâre also GREAT for dipping and make an awesome snack! Personally I love them with hummus, but theyâd work well with my Roasted Carrot and Onion Dip too.
I made these thins using quinoa flour, which I recently found out is just ground up quinoa. I donât know what I thought it was before, but apparently itâs really easy to makeđ I mixed up the flour with some garlic powder, dried rosemary, pumpkin seeds, salt, baking soda and water, and then spread the mixture on a baking sheet. Fifteen minutes later I had something to eat my hummus with!
I love the simplicity of these thins, not to mention how healthy they are. Plus, theyâre an easy on the go snack for school! Enjoy this recipeđ
Rosemary and Pumpkin Seed Quinoa Thins
Serves: Makes about 15 Crackers (plus the edges)
Total Time: 25 minutes
Ingredients:
- 2/3 cup quinoa (I used tricolour)
- 1 tsp dried rosemary
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp baking soda
- 1/4 cup pumpkin seeds
- 1/2 cup water
Directions:
- Preheat your oven to 375 degrees Fahrenheit.
- In a blender or food processor, grind up the quinoa until a fine flour forms. Dump it into a bowl.
- Add the rest of the ingredients to the quinoa flour and stir to combine. Scoop out the mixture onto a parchment lined baking sheet and spread very thinly (about 1/16 of an inch) into a sort of rectangular shape.
- Bake for 15 minutes, until hardened and browned.
- Remove from the oven, let cool, then peel off the baking sheet and transfer to a cutting board. Cut the rough edges off so that youâre left with a clean rectangle. Then cut out 15 even thins.
- Enjoy with dip or on their own!
Canât wait for you to try this recipe!! See you Friday:))
Yours Truly,
Olivia:)))